So you’ve signed up to our share scheme and you are getting some weird and wonderful veg you’ve no idea how to prepare! You need some help on how to cook them and some ideas on delicious recipes.  Please find below recipes kindly supplied by our members. Please submit your recipe ideas to

Red Cabbage salad with walnuts, feta & warm mustard dressing

This red cabbage salad recipe falls somewhere between the raw and cooked as the warm mustard dressing slightly wilts the cabbage. With acknowledgement to the perfect pantry website , this recipe serves 4-6 and works well on its  own or as a side dish with fish or chicken.

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Parsnip Gnocchi & Kale Pesto

This is a bit more fiddly but it is an interesting twist on a standard gnocchi recipe! The pesto also goes with pasta and soups and I tried substituting hazelnuts for pine nuts which worked well.  The recipes, which serve 4, are adapted from the Not Eating Out and BBC Food Websites.

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Kale, Pomegranate and Caramelised Parsnip Salad

I used the Red Russian Kale from Dippenhall this week & also used local honey instead of maple syrup. It is well worth the wait of leaving the kale to absorb the salad dressing for 20 mins or so. The original recipe is sourced from the Kitchen Vignettes PBS website and serves 6-8 but is easily halved !

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Kale Savoury Bake

This recipe is similar to a frittata & you can add almost anything into it . This time I threw in a few sun dried tomatoes that were skulking in the fridge.  It goes well with a tomato sauce or salsa. The original recipe is sourced from Kalyn’s Kitchen website &  serves 4-6. Continue reading

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Brussel Sprouts … a couple of salads!

As this weeks share contains some fine (and large) brussel sprouts, I thought a couple of basic salad recipes might provide some ideas… I tested both of these out a while ago and the roasted brussel sprout and leek salad works equally well with brown rice instead of quinoa and you can add pretty much any dried fruit you like.

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Savoy Cabbage & Parmesan Soup

This recipe is based on one by Yotam Ottolenghi and serves 4. It is very tasty and does work better using the parmesan rind whilst cooking rather than adding the grated parmesan at the end. Continue reading

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Roasted Cauliflower and Fennel Soup

This recipe from Jack Monroe originally appeared in The Guardian in February this year. It serves 2 but is easily doubled or trebled! I have also tried it with fresh fennel but it works just as well with the seeds.

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Cauliflower and Anchovy Pasta

There are many variants of this simple pasta recipe & this version serves 4-6. You can spice it up by adding a red chilli or chilli flakes… I sometimes also add in a small chopped red onion at step 1.

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Roasted Cauliflower and Pine Nut salad

I have been given this recipe (with acknowledgement to Cuisine NZ web site) and so have not yet tested it personally but have had chance to taste it! It works well as a side dish with any roast and serves 4-6.

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Carrot & Leek Tart Tatin

This week I thought I would focus on carrots which is a staple of our veg boxes at the moment. Whilst carrots work well in both savoury & sweet dishes, I thought I would leave the carrot ice cream recipe which I stumbled across to warmer times! This recipe seemed to offer a good compromise between savoury/sweet and originally appeared in The Times in May 2013  from Chloe Coker & Jane Montgomery . The recipe serves 4. It uses a balsamic reduction to glaze the tart tatin. I have made it with out this and found it just as tasty but have included the recipe for the glaze as optional.

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